Asparagus and Cherry Tomatoes with Orange Pepper and Dill Eggless Mayonnaise

Name: Asparagus and Cherry Tomatoes with Orange Pepper and Dill Eggless Mayonnaise
Yield: Serves 6
Ingredients: generous bunch fresh dill, finely chopped; 1 tablespoon wine vinegar; 1 teaspoon green peppercorns in brine; 4 large cloves garlic; 175-225 ml/6-8 fl oz extra virgin olive oil; 225 g/8 oz cherry tomatoes; 225-275 g/8-10 oz orange peppers; 675 g/1½ lb asparagus; black pepper; salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

In mayonnaise-type sauces, all sorts of things other than egg can be used to form the base with which to amalgamate the oil. In this recipe sweet peppers add a specially good flavour.

If you like, you can grill the asparagus instead of steaming it. Serve with good bread, which can be torn up and dipped into the delicious sauce.

Ingredients

675 g/1½ lb asparagus
225 g/8

Starter
Spicy
Gluten-free
Vegan

Method

To make the sauce, cut the peppers in half, discard the seeds and stem and chop the flesh roughly. Peel the garlic and chop roughly. Put 2 tablespoons of the olive oil in a heavy saucepan over a medium heat. Add the chopped peppers and garlic, put on the lid and cook fairly gently for 10-15 minutes,